Directions:

In small saucepan, heat the butter, chocolate, milk, preserves, and coffee crystals, whisking frequently until the chocolate is almost melted.

Remove pan from heat; continue whisking until the chocolate is melted and the mixture is smooth. Whisk in egg yolk and vanilla; add Equal®, whisking until smooth.

In a separate bowl, combine the flour and salt. Set aside.

In a large bowl, beat egg whites and cream of tartar, beating until stiff peaks have formed. Fold the chocolate mixture into egg whites; fold in the combined flour and salt. Lightly grease bottom of an 8-inch cake pan and line the pan with parchment or waxed paper. Pour cake batter evenly into pan.

Bake in preheated oven 20 to 25 minutes or until wooden toothpick inserted in center comes out clean. Do not overbake. Carefully loosen side of cake from pan with a small sharp knife, which will keep the cake from cracking as it cools. Cool cake completely in pan on wire rack; refrigerate 1 to 2 hours or until chilled.

Remove cake from pan and place on serving plate. Pour Rich Chocolate Glaze over top of cake, letting it run down sides. Let cake stand about 1 hour or until glaze is set. Garnish top of cake with prepared whipped topping, fresh raspberries and fresh mint, if desired.

RICH CHOCOLATE GLAZE: In a small saucepan, melt the chocolate and butter over medium heat. Stir frequently. Pour glaze over the torte (see recipe above).